Soft peanut butter muffins are filled with homemade berry jam and topped with creamy peanut butter frosting, then drizzled with more peanut butter and jam. These muffins are soft, buttery, sweet, and salty, made without eggs and can also be dairy-free.
We start by mixing up a one-bowl peanut butter batter, which is poured into a jumbo muffin tin and baked until golden brown. After baking, we remove the centers and fill them with gooey mixed berry jam. Finally, the muffins are topped with the creamiest peanut butter frosting.
These cupcakes feature soft peanut butter muffins filled with homemade berry jam, topped with creamy peanut butter frosting, and finished with a drizzle of peanut butter and jam. They are egg-free and can be made dairy-free.
Peanut Butter Jelly Cupcakes
Ingredients
Peanut Butter Muffins:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ¾ cup plant-based milk almond, soy, or oat
- ½ cup creamy peanut butter
- ⅓ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
Berry Jam Filling:
- 2 cups mixed berries fresh or frozen
- ½ cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Peanut Butter Frosting:
- ½ cup dairy-free butter softened
- ½ cup creamy peanut butter
- 2-3 cups powdered sugar
- 2-4 tbsp plant-based milk as needed for consistency
Toppings:
- ¼ cup creamy peanut butter melted
- ¼ cup berry jam
Instructions
Prepare the Berry Jam Filling:
- In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the berries break down and the mixture starts to thicken, about 10 minutes.
- Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened.
- Remove from heat and let cool completely.
Prepare the Peanut Butter Muffins:
- Preheat your oven to 350°F (175°C).
- Line a jumbo muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, peanut butter, melted coconut oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Peanut Butter Frosting:
- In a large bowl, beat the dairy-free butter and peanut butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cupcakes:
- Once the muffins are completely cooled, use a small knife or apple corer to remove the centers.
- Fill each muffin with the cooled berry jam.
- Pipe or spread the peanut butter frosting over the top of each muffin to seal the jam inside.
Add Toppings:
- Drizzle the melted peanut butter over the top of each cupcake.
- Drizzle the berry jam over the top as well.
Serve:
- Enjoy these soft and buttery, sweet and salty cupcakes!
Notes
- Peanut Butter: Use a smooth and creamy peanut butter for the best texture in both the muffins and the frosting.
- Plant-Based Milk: Almond, soy, or oat milk can be used in the recipe.
- Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.